Carrasco-Sanchez, V.V.Carrasco-SanchezKreitman, G.Y.G.Y.KreitmanFolch-Cano, C.C.Folch-CanoElias, R.J.R.J.EliasLaurie, V.F.V.F.Laurie2022-03-052022-03-052017https://publica.fraunhofer.de/handle/publica/25213110.1016/j.foodchem.2016.12.081Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP,; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B-1 (FB1) and fumonisin B-2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10 mg mL(-1)) and contact times (2, 8 and 24 h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71% and 95% of FB1, and FB2, respectively, with only a 22.2% reduction in total phenolics.en664journal article